Calorie conscious bread and butter pudding

Grease a 1 litre pie dish with butter.

Cut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.

Arrange a layer of bread, butter-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon until you have used up all of the bread. Finish with a layer of bread, then set aside.

Gently warm the milk in a pan over a low heat to scalding point. Don't let it boil.

Crack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.

Add the warm milk to the eggs and sugar and stir well, then strain the custard into a bowl.

Pour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.

Preheat the oven to 180°C (160°C fan, 350°F,gas mark 4).

Place the dish into the oven and bake for 30-35 minutes, or until the custard has set and the top is golden brown.